The Uptown burger

*Note: This recipe can be made for vegetarian/ vegan as will.
The vegetarian/ vegan version will be underneath this recipe.

The burger joint:

1 (2lbs) ground meat (your choice)
2 Tbsp. Minced onions
3 Tbsp. Cayenne pepper
1 Tbsp. Old bay seasoning
2 garlic cloves, minced
3/4 cup breadcrumbs

 Load me up station:

1 1/4 lbs. Cheese 
2 Tbsp. Fresh mushrooms
2 Tbsp. Bacon chopped

Married to marinade:

 2 cups milk
 1 pkg ranch dressing (vary on the ounces)
2 Tbsp. Peppercorns

* Note: double up if need more marinade

Directions:

 Divide the mixture into six equal portions and shape into balls.
Cut cheese into six pieces and add the mushrooms, plus bacon.
Flatten the balls slightly to make patties, Place into marinade and flip well to combine.
 Cover and refrigerate for 2 hours. Heat the butter & 1 Tbsp. Oil in a large fry pan. 
Pressing with a spatula to flatten slightly. Cook over medium heat for 2-3 minutes each side, or until the patties are browned & the cheese melts.

 Serves: 6

THE UPTOWN BURGER: Vegetarian/ Vegan

The  burger joint:

3 (16 oz) cans pinto beans
1 cup brown rice, cooked
2 Tbsp. Minced onions
3 Tbsp. Cayenne pepper
 1  Tbsp. Old bay seasoning
5 cloves roast garlic
2 large eggs * omit if vegan
 3/4 cup oat flour

Load me up station:

1 1/4 lb cheese * omit if vegan
2 Tbsp. Guacamole
2 Tbsp. Mushrooms


Directions:

Mash beans mix in all ingredients, batter should be slightly moist.
 Divide the mixture into six equal portions and shape into balls.
Cut cheese into six pieces and add the guacamole, plus mushrooms.
Flatten the balls slightly to make patties, Cook over medium heat for 6-8 minutes each side, or until the patties are browned & the cheese melts.

 Serves: 6


Question:

 What topping would  you put on this burger  to complete it?